In our previous study, we described the development of an internal transcribed spacer (ITS)1 sequencing method, and used this protocol in species-identification of isolated fungi collected from the manufacturing areas of a compounding company known to have caused the multistate fungal meningitis outbreak in the United States. In this follow-up study, we have analyzed the unopened vials of Greek...

This research contributes to the emerging interest in food morality by exploring preference for and effects of a particular flavor (mint) on consumption behavior. More specifically, we examine how refreshing oronasal properties specific (i.e., mint) systematically influence consumer preferences choice Across pilot two studies, show that mint can help dieters wash away guilt associated with &amp...

The flavor volatile compounds of dried red cashew flowers, cashew leaf-buds, cashew leaves and licorice roots as well as flavored herb teas were analyzed by gas chromatography-mass spectrophotometry (GC-MS). It was found that terpenes, including α-pinene, α-phellandrene and β-phellandrene were the main volatiles in the cashew leaf-buds and leaves. The major volatile compounds of the red cashew ...

background and objectives: butyric acid has many applications in chemical, food and pharmaceutical industries. applications of butyric acid are as an additive to food, flavorings, varnishes, perfumes, pharmaceuticals and disinfectants. butyric acid concentrations have positive impact on the quality control of milk, yogurt and other probiotic dairy products. the present investigation was underta...

background: aflatoxin m1 (afm1) is a toxic compound that could be found in milk and dairy products. afm1 is the principle hydroxylated derivative of aflatoxin b1 (afb1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with afb1 contaminated diet. to the best of our knowledge, there is no report on stability of afm1 during p...

Previous systematic reviews and meta-analyses have evaluated the association of dairy consumption and the risk of cardiovascular disease (CVD). However, the findings were inconsistent. No quantitative analysis has specifically assessed the effect of yogurt intake on the incident risk of CVD. We searched the PubMed and the Embase databases from inception to 10 January 2017. A generic inverse-var...

The possibility of producing a functional yogurt from a skimmed buffalo ' s milk using guava (Psidium guajava) leaf extract was investigated. Methanol exhibited slightly higher extraction ability for phenolic compounds than ethanol and water. The total phenols were 894, 882 and 877μg/g powder, respectively, when extraction ratio was 1:12. Addition of water extract of guava leaf by different con...

The consumption of yogurt has been associated with a reduced incidence of colon cancer in population groups. Bioactive peptides produced during bacterial fermentation may alter the risk of colon cancer via modification of cell proliferation in the colon. Using our previously described cell culture model system, we have isolated a yogurt fraction that decreases cell proliferation. Yogurt was fra...

Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 originates from homemade Bulgarian yogurt and was selected for its ability to form a strong association with Streptococcus thermophilus The genome sequence will facilitate elucidating the genetic background behind the contribution of LBB.B5 to the taste and aroma of yogurt and its exceptional protocooperation with S. thermophilus.